One of the most frequent complaints in retirement homes is the lack of taste in the food. It is a challenge because of the diet restrictions of low- or no-salt diets.

So how can we make dull-tasting food brighter? By using vinegars and citrus juices as condiments and fresh herbs and flavorful spices as a salt substitute.

These days fresh herbs can be found in abundance and store shelves are packed with myriad spices, some you have never even heard of.

Salt does not have to be and often is not the flavor enhancer of a dish. Try a pinch of this or a drizzle of that — and the tastes will explode in your mouth.

Remember to store fresh herbs, unwashed, wrapped in paper towels and placed in a sealable plastic bag in the fridge. Snip off what you need and wash before using.

Spices and dried herbs should be stored in a cool, dark place. To test the freshness of dried herbs and spices rub a bit with fingers and sniff. If they smell like old dust you can bet that’s exactly how they’ll taste. Discard and buy new ones.

Invest in a good pepper grinder. Peppercorns are a wonderful salt substitute. Buy several kinds and colors and use freshly ground.

When substituting dried herbs for fresh use half the quantity.

Pesto

Makes 1 cup

1 cup tightly packed fresh basil leaves

4 Tbs. toasted pine nuts or walnuts

3 cloves garlic

1⁄4 tsp. dried oregano

1⁄3 cup grated Parmesan cheese

1⁄3 to 1⁄2 cup olive oil

1⁄2 tsp. freshly ground pepper

Puree ingredients in food processor or blender. Put a spoonful in salad dressing or spread on cooked fish and vegetables, or add a spoonful to your favorite soup.

Chicken and Lentil Chili

Serves 8

3 Tbs. oil

2 lbs. boneless, skinless chicken breast, cut into 1-inch cubes

1 large onion, chopped

1 to 2 jalapenos, seeded and chopped

1 clove garlic, minced

2 Tbs. cumin seed, toasted

1 28-oz. can tomatoes, drained and chopped

1 cup chicken stock

1 cup lentils,

1⁄4 cup coarsely chopped cilantro

1⁄4 cup chopped mint

In large saucepan, heat oil. Briefly sauté chicken until it loses its pink color and turns opaque. Remove with slotted spoon and reserve. In same pot add onions, jalapenos, garlic and cumin. Cook about 5 minutes or until soft. Add tomatoes and stock. Bring to a boil, add lentils, cover and simmer about 30 minutes until lentils are barely tender. Add chicken and simmer uncovered for another 10 minutes. Sprinkle with mint and cilantro.

Pepper and Potato Omelet

Serves 6

2 Tbs. butter

1 Tbs. olive oil

1 small onion, chopped

1 small red bell pepper, diced

3 small red potatoes, diced

1 tsp. freshly ground black pepper

6 eggs

pinch ground red pepper (cayenne)

In 10-inch skillet, heat butter and oil. Sauté onions, bell pepper and potatoes about 5 minutes. Stir in black and red ground pepper and cook covered over low heat about 5 minutes until potatoes are tender. Lightly beat eggs and pour into skillet. Cook over medium heat about 5 minutes lifting edges of the omelet to let uncooked egg run into the bottom of the skillet. Cover and cool another 3-4 minutes, or until entire omelet is cooked. Cut into wedges.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to .(JavaScript must be enabled to view this email address).